Chocolate Frozen Yogurt with Sun-Dried Apricot Almond Spoon Sweet and Toasted Almonds

Homemade frozen yogurt, unrelated to the commercial ones except in name,  can be an unctuous, deeply-flavored concoction, smooth and creamy or full of chunks (see Strawberry Rhubarb Frozen Yogurt). One of the things I love most, frozen yogurts don’t require an ice cream maker, just a couple of turns in and out of the freezer and voila!

Chocolate frozen yogurt molded in muffin tin wells lined with disposable cupcake baking cups to give them a krinkled edge.

Makes about 3 1/2 cups

1/2 cup milk

3/4 cup superfine sugar

Pinch of salt

1/2 cup unsweetened cocoa powder

4 ounces bittersweet or semisweet chocolate, chopped

2 cups thick yogurt (see the sidebar in the February 10, 2011 post)

Sun-Dried Apricot Almond Spoon Sweet (see the sidebar below)

Apricot Almond Spoon Sweet in a silver spoon, as it is traditionally offered to guests as a hospitality treat upon arriving in a Greek home.
12 ounces sun-dried apricots
1/4 cup fresh lemon juice
3 cups filtered water
1 cup granulated sugar
1/2 teaspoon almond extract
Combine all the ingredients except the extract in a  medium saucepan and bring to a boil over medium-high heat, stirring to separate the apricot clumps. Cook briskly until the liquid is thick enough to coat a spoon lightly, about 10 minutes. Stir in the extract and set aside to cool before using. Will keep in the refrigerator until gone.

1. To make the chocolate frozen yogurt, combine the milk, sugar, salt, cocoa powder, and chocolate in a medium microwave bowl or small saucepan. Microwave or cook over medium heat until the chocolate is softened but not melted, 2 to  3 minutes either way. Whisk to smooth the ingredients together.

2. Place the yogurt in a medium bowl. Add the chocolate mixture and whisk to combine the ingredients. Place in the freezer until almost frozen through but still soft enough to beat, about 1 1/2 hours.

3. Beat with an electric mixer to aerate and make homogenous. Pour into a 1-quart mold or muffin tin wells lined with cupcake papers. Refreeze until ready to serve.

4. To serve, remove from the freezer until soft enough to prod out of the mold(s), 15 to 30 minutes. Unmold onto a platter or individual plates,  garnish with the apricot spoon sweet, and sprinkle the toasted almonds over all.

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